By the looks of my posts over this month, you’re probably beginning to think that all we eat around here is breakfast food. But, believe it or not, we do actually eat other food, I just don’t have the patience to wait for pictures. Breakfast food on the other hand, can be eaten anytime of day (and is at our house!)! This raspberry pecan breakfast cake is no different. It’s great for breakfast, lunch, snack, or dinner!
This cake doesn’t have the texture of a coffee cake and it doesn’t have the texture of a quick bread or muffin, so I’m calling it a breakfast cake! And a breakfast cake is a rich, melt-in-your-mouth treat that makes an ordinary morning seem special.
Sweet raspberry preserves and rich pecans are combined with subtle hints of cinnamon and nutmeg. The cinnamon and brown sugar sprinkled over the top halfway through the bake time gives a light sugar crunch to the cake. The perfect finishing touch!
- 2 eggs
- ½ C sugar
- 1 tsp vanilla extract
- ½ C butter, melted and cooled
- ½ C all-purpose flour
- ½ C white whole wheat flour
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ⅓ C raspberry preserves
- ⅓ C pecans, coarsely chopped
- 1 tbsp brown sugar
- ¼ tsp cinnamon
- Preheat oven to 350. Spray an 8x8 inch baking dish with non-stick cooking spray.
- In the bowl of a stand mixer or with an electric mixer, beat eggs until frothy. Add in sugar and vanilla and beat until creamy. Beat in melted butter. Add in flours, salt, cinnamon, and nutmeg and slowly beat until combined. Batter will be thick.
- Spread batter into prepared baking dish.
- In a microwave safe dish, melt raspberry preserves for 10 seconds. Spoon preserves over the top of the batter. With a knife, gently swirl the preserves into the batter.
- Bake for 10 minutes.
- In a small bowl, stir together pecans, brown sugar, and cinnamon. Sprinkle pecan mixture over the top of the bars and gently press down with a spoon. Return to the oven to bake for another 10-15 minutes, or until toothpick inserted in the center comes out clean.
- Remove to a wire rack and allow to cool for 5-10 minutes before cutting into pieces and serving.
- Store leftovers in an airtight container.
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I could have this for breakfast every morning.
Looks delicious and love the idea of a breakfast cake! I love a good sweet breakfast with a cup of coffee. I am so into berries right now and love the addition of fresh raspberry preserves!
We have more breakfast food around than anything else. I love how good this all sounds together. And any day I can start the day with cake is a good one 🙂
Yum I love pecans and raspberries, I will have to try it with gluten free flour but looks amazing
Yum, this looks like a perfect breakfast to me!
LOVE that raspberries are included!! They look like they melt in so perfectly!!
When can I come over for breakfast?! This looks incredible! 🙂
We eat breakfast for any meal, so this cake would fit in perfectly around here!
YUM. I could eat this for every meal, every day. It looks sooooo good.
I could eat breakfast foods all day long! Especially if they include raspberries!
I love this topping! It looks like a granola bar on top of a cake (perfection!)
I love when the words cake and breakfast are used in the same sentence! This looks awesome, love the pecan and raspberry topping!
There’s nothing wrong with having breakfast food all the time! And there’s nothing wrong with having just anything you feel like for breakfast.
This cake looks so divine!
I have been off-line a lot and away from all the food blogs, including my own, but I am so glad I have not missed this! I could have some right now! Wonderful!
This cake is lovely! I’m crazy about raspberries right now too!
Cake for breakfast? Sign me up!
I’m totally into this breakfast cake! Or, breakfast-for-dinner cake, as the case may be.
I would have this all day and everyday, especially for breakfast! Oh…my!
Jessica, this cake is so gorgeous! I’m all for raspberry baked treats first thing in the morning, and this is calling to me.
I never get tired of breakfast recipes! Keep ’em coming! This cake would be gone in five seconds in my house!
This cake sounds delicious Jessica and I love that I can have it for breakfast! 🙂
I’m just saying, I would fit in pretty good over at your house! I LOVE breakfast food all day long. It’s the best for dinnertime 🙂 and I am totally craving this for my dinner!
I love the idea of this breakfast cake, it looks incredible! The topping sounds amazing with the raspberry preserves and pecans – yum!
I can see my Sunday morning now, with this cake and a cup of tea!
Brekafast food is the BEST food for sure! I can never have enough breakfast food, and this cake looks phenomenal, Jessica! Raspberry and pecan sounds like an amazing combo.
Cake for breakfast… sign me up. 🙂 Looks perfect. 🙂
Raspberries are the best. I can never get enough.